Soba Noodle Salad With Roasted Butternut Squash

by Brittany on October 21, 2010

Soba Noodle Salad With Roasted Butternut Squash
Posted October 21, 2010 by Brittany
Gluten/Dairy/Soy/Egg Free and Vegan. A Favorite Summer Meal turned Fall!

Details
  • Cook Time:
    30 min
  • Ready Time:
    30 min

Servings

4 servings

Ingredients

  • 1 Butternut Squash Peeled,Seeded and Chopped
  • 2 Shallots Finely Chopped
  • 2 Stalks of Celery Chopped
  • 1/4 cup Pumpkin Seeds (Or more if you would like)

Soba Noodle Dressing

  • 1/2 cup Cold Water
  • Zest of 1 lemon
  • 3 tablespoons Asian Sesame Oil
  • 2 tablespoons Rice Vinegar
  • 2 tablespoons Liquid Aminos (Or Gluten Free Soy Sauce)
  • 2 tablespoons Honey
  • 1 tablespoon Roasted Sesame Seeds
  • Salt to taste

Directions

A chilled Soba Noodle Salad is one of my favorite Summer Meals- so I figured why not bring this awesome dish into the fall with my by incorporating some fun fall flavors.  This Recipe is pretty basic- My husband doesn’t eat mushrooms so I left them out- but If you love them I highly suggest you roast and add them into the mix too!

  1. Preheat Oven to 375 Degrees. On a Large Pan place Chopped Butternut Squash. Drizzle with Oil, Salt and Pepper. Roast for roughly 30 minutes.
  2. Make The Soba Noodle Pasta. Use either my Gluten/Dairy Free Buckwheat (Soba) Noodles or Vegan/Gluten Free Buckwheat (Soba) Noodles. The Main difference is that one recipe contains egg while the (vegan) does not.
  3. Make the Dressing. Whisk together Dressing ingredients and set aside. (makes roughly 1 cup)
  4. Chop the Shallots and Celery and set aside.
  5. Once Squash is finished cooking combine it with the Shallots and Celery. Mix with the noodles and pour the dressing on top. Top with Pumpkin Seeds.
  6. Serve Cold

This Recipe has been submitted to Slightly Indulgent Tuesday.

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Share and Enjoy:
  • Print
  • Digg
  • Sphinn
  • del.icio.us
  • Facebook
  • Google Bookmarks
  • Reddit
  • RSS
  • StumbleUpon
  • Twitter

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